new york times

The New York Times Plum Torte is easily one of their most famous recipes of all time. It's incredibly easy to make, requiring only a bowl and a spoon, and is a perfect way to use up beautiful in season summer plums. The cake is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea. 

The New York Times Famous Plum Torte (Video!)

(1 stick) unsalted butter, softened

sugar

eggs

all-purpose flour

baking powder

salt

6-12 plums, depending size,

lemon

cinnamon

Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined.

Spread the batter into the pan and smooth the top. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle that over the top.

Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (of raw batter, that is. ) Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.

I usually make two, eat one and freeze the other.....with excellent results.

Went together really easy! I used both red and purple plums.   I remember this from my childhood and it tastes as wonderful as I remember

I made this last week, and it was delicious!  My husband doesn’t particularly like sweets, but he gobbled it up.  I now have plans to make this with different fruits.  We shall see.  It was very easy, but tastes like you are a pastry chef. Definitely my new favorite.

DELISH!
Substituted fresh peaches and blueberries!
Eat warm...YUM!
Thank you for a "keeper"!

i used 1/2 garbanzo flour and it is perfect (for the person wondering about almond flour/ gluten) and italian plums- so good!

So easy and delicious!  A make again for sure!!!

https://www.youtube.com/watch?v=1CUD3cPoAhU

Nicole Gaffney aka Coley teaches you how to make The New York Times Famous Plum Torte!

This recipe, first published in the New York Times in 1982 has become a classic. Summer's best plums nestle into a simple batter, that after baking, becomes something other worldly. If you haven't tried it, now is the time!

For the full recipe, including detailed instructions, head over to http://coleycooks.com.

Music by Kevin MacLeod http://incompetech.com

The New York Times Famous Plum Torte

The search for the absolute best chocolate chip cookie recipe has ended with this cookie recipe! It's the New York Times Chocolate Chip cookie recipe adapted from Jacques Torres.

The BEST Chocolate Chip Cookie Recipe | New York Times Chocolate Chip Cookie

(8 1/2 ounces) cake flour

(8 1/2 ounces) bread flour

baking soda

1½teaspoons baking powder

unsalted butter

(10 ounces) light brown sugar

(8 ounces) granulated sugar

vanilla extract

chocolate chocolate

Sea salt

Sift flours, baking soda, baking powder, and salt...

Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.

Using a mixer fitted with the paddle attachment,...

Using a mixer fitted with the paddle attachment, cream butter, and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours

When ready to bake, preheat the oven to...

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop six 3.15 ounce mounds of dough (the...

Scoop six 3.15 ounce mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Cheesy Sauerkraut Toast

bread

(4 to 8 ounces) drained sauerkraut

cheese, Cheddar suggested

ingredients

Place oven rack six inches from broiler. Place the bread on a foil-lined baking sheet or tray and watching closely, toast for a minute or two per side.

Add well drained sauerkraut to the top side of each toast, making sure to cover completely so the edges won&#8217;t burn, top with cheese and broil, two to five minutes until the cheese is bubbly and browned in spots.

Julia Childs Berry Clafoutis

Butter

whole (preferred) or 2 percent milk

3 eggs

⅛ teaspoon salt

flour *

(generous cups) raspberries, blackberries, blueberries or strawberries

Heat oven to 350 degrees F. Generously butter a medium-size baking dish (1 1/2 quarts) at least 1 1/2 inches deep.

Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute. If time allows, for best results rest batter 20 to 30 minutes.

Pour 1/2 of batter in the baking dish. Sprinkle berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned. A tester should come out clean but the center should be very soft. Cracks are to be expected; it will sink as cools.

Serve warm or lukewarm, sprinkled with powdered sugar.

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Top 4 new york times recipes from across the web

The most viewed new york times recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The New York Times Famous Plum Tort...

The BEST Chocolate Chip Cookie Reci...

Cheesy Sauerkraut Toast

Julia Childs Berry Clafoutis

The most viewed new york times recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine